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Prep time
20 minutes
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Cook time
1 hour
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Serves
8
Author Notes
A riff on a pound cake, this cake is perfect for an afternoon snack, a casual dessert, or a bedtime treat. The cake is like a warm cup of Chai, and the Vanilla Cream Frosting brings the Latte touch. As is true of all pound cakes, this is great on the first day, and even better on day two. —Rachel Basye
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Ingredients
- Chai Latte Cake
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2 cups
butter, at room temperature
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1 cup
sugar
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3
eggs, at room temperature
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1 1/2 cups
cake flour
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1/4 teaspoon
baking powder
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1/4 teaspoon
garam masala
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1/4 teaspoon
tumeric powder
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1/4 cup
heavy cream, at room temperature
- Vanilla Cream Icing
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3 tablespoons
heavy cream
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1/2 cup
powdered sugar
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1/2 teaspoon
vanilla
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1 pinch
Kosher salt
Directions
- Chai Latte Cake
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Preheat oven to 325 degrees.
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Grease and flour an 8x4 inch loaf pan.
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Cream butter and sugar until pale and fluffy.
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Add in eggs, one at a time, beating after each addition.
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Stir in cream
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Sift dry ingredients over butter mixture and gently fold until just blended.
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Pour batter into pan and smooth top.
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Bake for 60 minutes.
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Let cool in pan for 10 minutes, then turn out to cool completely.
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Frost with vanilla cream icing.
- Vanilla Cream Icing
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Whisk all ingredients together until smooth.
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Drizzle over cooled cake.
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